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1
In a medium saucepan, bring milk, 1/2 cup cider, butter, 1 tablespoon Stevia In The Raw, and 1/2 teaspoon salt to a boil.
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2
Immediately add flour and cinnamon and stir vigorously with a wooden spoon on the heat until mixture comes together. Continue stirring until dough is smooth and pulls away from sides of pan.
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3
Transfer dough to bowl or stand mixer and cool 10 minutes, stirring occasionally. Add eggs one at a time, stirring to completely incorporate each egg before adding the next. Dough should be smooth and shiny. Stir in apples. Set aside.
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4
In a small saucepan, combine Sugar In The Raw(R), 1/4 cup Stevia In The Raw, and 1/4 cup water. Cook, stirring, over medium-high heat until sugar dissolves. Increase heat to high and cook syrup until deep amber colored, swirling pan as needed to prevent burning.
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5
Remove from heat and slowly add 1/3 cup cider. Stir until smooth. If caramel seems runny, simmer to reduce until thickened and syrupy. Stir in vanilla and 1/2 teaspoon salt. Set aside.
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6
In a large heavy pot or deep skillet, heat oil to 365 degrees F.
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7
Drop tablespoons of dough into oil in batches of 8 and cook until golden all over.
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8
Remove with a slotted spoon and drain on paper towels.
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9
Repeat with remaining dough.
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10
To serve, drizzle beignets with caramel sauce and sprinkle with cinnamon.
